TO MAKE 4 CREPES, prepare 4 Chickpea Crepes (get the recipe here). Set aside. Heat 2 teaspoons olive oil until hot but not smoking in a large, nonstick skillet. Carefully crack 2 eggs into the pan, without touching, and fry to desired doneness. Repeat with 2 more teaspoons olive oil and 2 more eggs. Place 4 crepes on individual plates, top each with 1⁄2 an avocado mashed with a fork and 1 olive oil–fried egg. Squeeze
1 lemon wedge over the crepe, sprinkle with salt and Aleppo pepper, and serve.